La Fortune Margaux Recipe

Chill glass

Place a rocks glass or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Combine ingredients

In a mixing glass or shaker filled with ice (about 1 cup), pour 4 oz Bordeaux, 0.75 oz cognac, 0.5 oz sweet vermouth, 0.25 tsp Maraschino liqueur, 2 dashes orange bitters and 0.25 tsp simple syrup.

Stir and dilute

Stir the mixture gently for 20–30 seconds (10–15 full strokes) with a bar spoon until well chilled and properly diluted. The goal is about 15–20% dilution from the ice to marry the wine and spirits.

Prepare glass

Discard ice water from the chilled glass (if used). If serving on the rocks, place a large ice cube into the glass; if serving neat, leave the glass empty and chilled.

Strain and garnish

Strain the cocktail from the mixing glass into the chilled serving glass. Express the orange peel over the drink by holding it with the outer peel facing down and giving it a firm twist to release oils, then rub the peel on the rim and drop it into the drink. Optionally, slap a sprig of thyme or rosemary between your hands to release aromatics and rest it on the glass.

Serve

Serve immediately. Sip slowly to appreciate the interplay between the Margaux's tannins and the rounded warmth of the cognac and Maraschino notes.

If you prefer a slightly sweeter or more spirit-forward version, increase the cognac to 1 oz and the simple syrup to 0.5 tsp. For a lighter, more wine-forward pour, reduce cognac to 0.5 oz and omit the simple syrup.

Use the best wine you can afford — the character of the Bordeaux is the central element of La Fortune Margaux. Chill the wine before mixing for a brighter, more refreshing result.